OKRA

Updated September 12, 2025

Canned Okra

Yield: Approximately 1 ½ pounds per quart

Ingredients

Fresh okra pods (young and tender)
1 teaspoon salt per quart (optional)
Boiling water (for blanching and covering)

Preparation

Select Pods: Choose young, tender okra. Discard any diseased or rust-spotted pods.
Wash & Trim: Wash thoroughly and trim stem ends.
Cut or Leave Whole: Pods may be left whole or cut into 1-inch pieces.
Blanch: Place okra in a saucepan, cover with hot water, and boil for 2 minutes. Drain well.

Packing

Fill hot jars with hot okra and cover with cooking liquid, leaving 1-inch headspace.
Add 1 teaspoon salt per quart jar, if desired.
Remove air bubbles and adjust liquid if necessary.

Finishing

Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for okra.
Adjust for jar size and altitude.

⚠️ Important: Okra is a low-acid vegetable and must always be pressure canned for safety.

Style of Pack	Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot	Pints	25 min	10 lb	15 lb
Hot	Quarts	40 min	10 lb	15 lb

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